Swedish Meatballs

Name: Swedish Meatballs
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 3 slices fresh white bread, roughly torn; 1/2 cup beef broth; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 onion, finely diced; 2 tablespoons chopped fresh parsley; 1/4 teaspoon ground allspice; 1/4 teaspoon dry mustard powder; 2 tablespoons all-purpose flour; 1 pound 80% lean ground beef; 1 pound ground pork shoulder; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 2 large eggs

January 24, 2012

C’mon, how could we not include this seventies’ entertaining classic? But fear not, these aren’t tired chafing-dish buffet standards; they are a delicious duo of beef and pork, along with a well-spiced mixture of allspice and mustard powder and a touch of heavy cream. While people may argue over authenticity, we’re not Swedish, but we know these are darn good. Serve them with our Mushroom Gravy (page 63), Mashed Potatoes (page 79), and a bit of lingonberry jam.

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